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   This is our take on the famous 4B Tavern's Cream of Tomato Soup. It's a chunky soup with onions that's been popular for decades. We used San Marzano canned tomatoes in ours for their great flavor. There's a number of real Italian canned San Marzano varieties and all of them are really good. It's an easy to make soup, and we added a few things to give some depth to the flavor while reducing the cream by half. Just the right thing on a cold winter's day with a grilled cheese or slice of quiche. 

                    Chunky Cream of Tomato
                             Bill and Carol
1 28oz can San Marzano tomatoes
1 medium onion chopped 1/4 inch size
1 clove garlic diced          3 Tbs tomato paste
2 tsp Italian seasoning
1 Tbs chopped fresh basil
1 Tbs cider vinegar     2 Tbs brown sugar
1 tsp beef bouillon    1/2 tsp onion powder
                   1/2 tsp roasted garlic powder
1/2 tsp each salt & pepper
1 cup heavy cream

Instructions

Before cooking process tomatoes if not diced down to around half-inch size. Include liquid from can.

Begin with the onion in a tsp or so oil. (Microwaving first for a minute and a half will speed this up.) Cook until light tan, then add diced garlic, Italian Seasoning, onion and garlic powders, and 1 Tbs butter. When the garlic turns a little tan add the tomatoes and tomato paste. .

Cook on medium low until soup starts thickening, 15 minutes, adding the bouillon, salt, and pepper. Taste at this point for acidity and sweetness. Different brands of canned tomatoes will vary in acidity, so you may want to adjust the sugar and vinegar amounts. If too acidic add baking soda 1/2 tsp at a time until it's pleasant.

Finally take the soup off heat and add the 1 cup of cream and fresh basil. Return to simmer for another 10 minutes.

Notes:  Balsamic vinegar is a good choice to swap in. Bacon and a little makes a nice garnish